| JELLIED FRUIT SALAD | ||||||||
| Makes 100 servings. | ||||||||
| ½ cup vegetable and/or fruit | ||||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Lemon flavored gelatin | 3 lbs. | 1 qt. & 3 ¾ cups | ||||||
| Hot water | 2 qts. & 3 cups | |||||||
| Orange juice | 1 gal., 1 qt. & 1 cup | |||||||
| Shredded carrots | 6 ¾ lbs. | 1 gal., 1 qt., (or 20 cups) | ||||||
| Crushed pineapple, drained | 1 gal. & 1 qt. (or 5 qts.) | |||||||
| Chopped celery | 1 ¼ lbs. | 1 qt, & 1 cup (or 5 cups) | ||||||
| DIRECTIONS: | ||||||||
| 1. Dissolve gelatin in the hot water or fruit juice. Add cold water, chill until mixture begins to thicken. | ||||||||
| 2. Add fruit and chopped vegetables. | ||||||||
| 3. Pour into pans to the dept of 1 inch and chill until set. | ||||||||
| 4. Cut and serve on shredded lettuce or other salad greens. | ||||||||
| VARIATIONS: | EMERALD SALAD | |||||||
| Substitute lime flavored gelatin for lemon. Omit shredded carrots and add 2 ½ cups shredded cabbage. | ||||||||
| Number of Portions | 100 | |||||||
| Size of Portion | ½ cup | |||||||
| Calories. | 107 | Iron | 0.41 Mg | Protein. | 1.94 G | 7.21% | ||
| Cholesterol | 0 Mg | Calcium | 21.22 Mg | Carbohydrates. | 25.71 G | 95.69% | ||
| Sodium | 49 Mg | Vitamin A | 625 RE | Total Fat . | 0.26 G | 2.17% | ||
| Fiber | 1.37 G | Vitamin C | 22.81 Mg | Saturated Fat. | 0.03 G | 0.24% | ||